I apologize, but I just couldn't pull together full write ups and formulas for these this week. I'll spare you the details, but life on many fronts has gotten in the way. I'll probably not be as present as I would like to be and as much as you deserve. I feel very bad about that. Here are the results from what I managed to bake earlier this week. I'm not completely pleased with the results, but at least they tasted delicious. I followed Maurizio's formula (https://www.theperfectloaf.com/jalapeno-cheddar-sourdough-bread/) to make a two loaf batch. After mixing, I divided the dough in half and added half the jalapeños (34 grams) and cheddar (105 grams) called for to half the dough during the initial stretch and fold. To the other half I added 140 grams of Asiago and 8 grams of coarse pepper. I followed his process pretty close for everything. One double batch of base dough, divided it in half, and added different inclusions to each to make two different breads. BreadScore results are decent, but I definitely needed more dough strength for the amount of inclusions (more folds, maybe some stronger bread flour instead of Costco AP?). I cut the cheese into quarter inch cubes, but a coarse shred may have been better. Use his recipe and give this a try using either version or try one of each. I'll be baking these again at some point and will write things up with the refinements I make. Thanks to all of you for understanding that things are a little crazy for me right now.

I baked Pain aux Amandes et Figues. I used almonds instead of walnuts

May I get a bread score please? Used the recipe for my small Pullman loaf, 375g strong bread flour, 250g whole milk, 90g starter, 8g salt, 25g sugar, and 50g melted butter. Mixed in about 75g of raisins during 2nd and 3rd stretch/fold. Cinnamon swirl was added during shaping....75g brown sugar, 5g cinnamon, 30g bread flour, and 30g milk....made into a paste. The thing I think I am most proud of....not a bit of a leak in the pan, no raisin escaped, and no cinnamon/sugar burnt. I'm so pleased with the taste and the over all crumb, just need a better distribution of raisins, and the swirl. And yes I was so excited I cut into it before taking any pics!

This is from Maurizio Leo at the Perfect Loaf. It’s my all time favorite sandwich bread. It comes out so beautiful and soft every time I make it. I did replace 44% of the bread flour with hard red wheat BF from Azure. I had to add more water but forgot to measure, just went with what felt right…. Could You please give this a breadscore @David Bachman? Thanks! https://www.theperfectloaf.com/pain-de-mie/

Have you been taking advantage of the free BreadScore™ visual analysis reports to help you improve your sourdough baking? Are you curious about seeing the big picture of your sourdough baking since you've joined this community? You can now request a BreadScore™ video overview! This works best if you have requested four or more analyses and provides highlights of your successes, opportunities for improvement, and a suggested next steps on your sourdough baking journey. @Patt Stanaway and @Ehsan Omara have graciously given permission to share their overviews with everyone. My hope is that others will also be willing to do the same as I think we all have so much to learn from each other when we are open and generous in sharing both are successes and struggles. If you are interested in your own personalized overview, let me know below. I also plan on providing you updated overviews monthly if you're interested. Thanks again to Patt and Ehsan for sharing!